Chef Joeys Oatmeal Fruit Nut Bars Recipes

CHEWY FRUIT & OATMEAL BARS

Steps:

• Heat oven to 350°F degrees.
• In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.
• In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.
• Add to yogurt mixture; mix well.
• Stir in oats and fruit.
• Spread dough onto bottom of ungreased 13x9-inch baking pan.
• Bake 28-32 minutes or until light golden brown.
• Cool completely on wire rack.
• Cut into bars.
• Store tightly covered.

WHITE HOUSE FRUIT AND OAT BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.
• Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
• In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
• While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
• Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.

FRUIT, OAT & SEED BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
• Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

CHEF JOEY'S OATMEAL, FRUIT & NUT BARS

Steps:

• Preheat oven to 375'F.
• Lightly spray a 8x8 inch square baking dish with oil.
• Cream the margarine and brown sugar together until well blended.
• Stir in the oats, flour and toasted chopped hazelnuts. Mix well. Remove one cup of this mixture and set aside.
• Press the remaining mixture into the bottom of your prepared pan. Try to get it as even as you can.
• Mix the raisins and preserves well. Spread this mixture on top of the oat mixture leaving a 1 inch border around the edges without any raisin mixture.
• Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
• Bake for 25-30 minutes until the top is golden.
• Cool these for about 10 minutes.
• Then, with a wet, sharp knife cut the squares into 16 pieces. Dip the knife in water every time you cut, this is sticky.
• Let the squares cool and cut again before removing.
• These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
• Bon Appetit!

EASY-BAKE OVEN OATMEAL FRUIT BARS

Steps:

• Mix shortening, sugar and salt.
• Add flour, baking soda, oats, and milk; mix well.
• Place 1/2 of mixture in a greased pan.
• Press down in pan with fingertips or back of spoon.
• Spread with 2 teaspoons apple sauce or marmalade.
• Bake about 21 minutes.
• Let cool and cut into slices.
• Use other half for second batch of cookies.

FRUIT-OAT BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 10x14-inch baking dish with cooking spray.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix together whole wheat flour, all-purpose flour, salt, cinnamon, baking soda, and allspice in a separate bowl. Gradually pour flour mixture into the butter mixture; blend well. Stir in oats and mix with a wooden spoon until incorporated. Press 1/2 of the oat batter firmly into the bottom of the prepared baking dish.
• Bake in the preheated oven for 10 minutes. Spread strawberries and blueberries over the crust and sprinkle with remaining oat batter. Press slightly to flatten batter and fruit. Bake until edges are golden brown, 20 to 25 minutes.
• Remove from the oven and let cool completely in the pan. Cut into 24 bars.